Successful Catering / Edition 3

by Bernard Splaver, William N. Reynolds, Michael Roman

Overview

With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

Product Details

ISBN-13:	9780471289258
Publisher:	Wiley
Publication date:	04/15/1991
Edition description:	REV
Pages:	352
Product dimensions:	7.64(w) x 9.65(h) x 0.90(d)

Table of Contents

Getting Started.

On-Premises Catering.

Off-Premises Catering.

Catering Personnel.

Writing a Contract.

Sanitation.

Setting Up a Kitchen.

Service Equipment.

Special Events.

Kosher Catering.

Wine and Bar Service.

Menu Making and Food Presentation.

RECIPES.

Hors d'Oeuvres.

Appetizers.

Soups.

Entrees.

Vegetables.

Potatoes, Pasta, Grains.

Salads.

Desserts.

Culinary Terminology.

Recipe Yield Conversion Chart.

Index.